Emilia Clarke has revealed she was afraid of being fired from Game of Thrones after she suffered a brain haemorrhage in 2011. Clarke, 36, played “Mother of Dragons” Daenerys Targaryen on the hit HBO adaptation of George R R Martin’s fantasy novel series A Song of Ice and Fire. The British actor revealed she “was struck” by the bleed on the brain after filming the first season of the show, in a 2019 essay for The New Yorker. Clarke described how she began to feel a “bad headache coming on” while she was getting ready to work out at a gym in north London “to relieve the stress” around the release ofThrones. Soon after, the star collapsed and was taken to hospital. “The diagnosis was quick and ominous: a subarachnoid hemorrhage (SAH), a life-threatening type of stroke, caused by bleeding into the space surrounding the brain.” she wrote at the time. In a new interview with Harper’s Bazaar, the Me Before You star reflected on being diagnosed with the brain condition that turns fatal for a third of all patients, and how she feared it would cost her the part which eventually catapulted her to global fame. “I wasn’t afraid of dying,” she said. “I was afraid of being fired! “I decided: ‘This is not something that’s going to define me’. I never gave into any feeling of ‘Why me? This sucks’. I was just like – gotta get back on it,” the Emmy winner added. Clarke also said she felt “very ashamed” and like she was “broken” after a routine operation to address a second bleed went horribly wrong, as she worried the show’s producers would see her as an “unreliable person that they’ve hired” for the job. After the second surgery, Clarke experienced aphasia – a disorder that impacts a person’s ability to speak or understand speech – as she worried about the security of her job which “centred on language, on communication”. “Without it, I was lost,” she wrote in the first-person essay. Elsewhere in the new interview, Clarke admitted “I might have turned into a right old d***head” if she hadn’t had the brain haemorrhages, “thinking I was the bee’s knees, living in Hollywood”. “I’m so much more aware of what’s happening, in the moment that it’s happening. I don’t worry about failure – I thrive on failure! If something goes wrong, I always think you can fix it. It hurts, it’s scary, but then you can do anything,” Clarke, who co-founded medical charity SameYou for survivors of brain injuries, added. Read More Duchess of York ‘proud’ to launch breast cancer campaign on Loose Women Doctor highlights most commonly misdiagnosed health conditions in women Mom explains how to ‘raise your baby like it’s your third’ Duchess of York ‘proud’ to launch breast cancer campaign on Loose Women Doctor highlights most commonly misdiagnosed health conditions in women Mom explains how to ‘raise your baby like it’s your third’

National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche

The 2023 Formula 1 season is here and the new campaign has seen Red Bull pick up where they left off in 2022. This year sees 23 races held in a record-breaking calendar, as Max Verstappen looks to make it three in a row following back-to-back World Championship triumphs. Lewis Hamilton and his Mercedes team have found further improvements so far this year following a disappointing 2022 season. Meanwhile Ferrari are struggling to match their strong start to 2022. There are new faces on the grid too - such as Oscar Piastri and Nyck de Vries - and all 20 drivers will be itching to get back on track after a three-month break with the official pre-season test in Bahrain before the first race of the season a week later. Here is everything you need to know. What is the 2023 F1 calendar? ROUND 1 —BAHRAIN Bahrain International Circuit, Sakhir - 3-5 March ROUND 2 - SAUDI ARABIA Jeddah Corniche Circuit - 17-19 March ROUND 3 - AUSTRALIA Albert Park, Melbourne - 31 March-2 April ROUND 4 - AZERBAIJAN (sprint weekend) Baku City Circuit - 28-30 April ROUND 5 - MIAMI Miami International Autodrome, Hard Rock Stadium - 5-7 May ROUND 6 - EMILIA ROMAGNA CANCELLED Imola Circuit - 19-21 May ROUND 7 - MONACO Circuit de Monaco - 26-28 May ROUND 8 - SPAIN Circuit de Barcelona-Catalunya - 2-4 June ROUND 9 - CANADA Circuit Gilles Villeneuve, Montreal - 16-18 June ROUND 10 - AUSTRIA (sprint weekend) Red Bull Ring, Spielberg - 30 June-2 July ROUND 11 - GREAT BRITAIN Silverstone Circuit - 7-9 July ROUND 12 - HUNGARY Hungaroring, Budapest - 21-23 July ROUND 13 - BELGIUM (sprint weekend) Circuit de Spa-Francorchamps - 28-30 July ROUND 14 - NETHERLANDS Circuit Zandvoort - 25-27 August ROUND 15 - ITALY Monza Circuit - 1-3 September ROUND 16 - SINGAPORE Marina Bay Street Circuit - 15-17 September ROUND 17 - JAPAN Suzuka International Racing Course - 22-24 September ROUND 18 - QATAR (sprint weekend) Lusail International Circuit, Lusail - 6-8 October ROUND 19 - UNITED STATES (sprint weekend) Circuit of the Americas, Austin - 20-22 October ROUND 20 - MEXICO Autodromo Hermanos Rodriguez, Mexico City - 27-29 October ROUND 21 - BRAZIL (sprint weekend) Interlagos Circuit, Sao Paulo - 3-5 November ROUND 22 - LAS VEGAS Las Vegas Street Circuit - 16-18 November ROUND 23 - ABU DHABI Yas Marina Circuit - 24-26 November When and where does the 2023 F1 season start? The first race of the season, the Bahrain Grand Prix, takes place from Friday 3 March - Sunday 5 March at the Bahrain International Circuit in Sakhir. Qualifying on Saturday 4 March starts at 3pm (GMT) with the race on Sunday also at 3pm (GMT). When is pre-season testing? Pre-season testing takes place at the Bahrain International Circuit the week before the first race, from Thursday 23 February - Saturday 25 February. Running will take place between 7am and 4:30pm (GMT) on each of the three days. There will be an hour’s break midway through each session for lunch. Each driver will have one-and-a-half days worth of time in the car. How can I watch it online and on TV? The Bahrain Grand Prix, as well as pre-season testing, will be broadcast live on Sky Sports in the United Kingdom. Sky Sports subscribers can watch pre-season testing on the Sky Go app. If you’re not a Sky customer you can grab a NOWTV Day Pass here to watch without a subscription. We may earn commission from some of the links in this article, but we never allow this to influence our content. This revenue helps to fund journalism across The Independent. What has been said? Max Verstappen has challenged Lewis Hamilton and Mercedes to raise their game and provide him with the championship battle that Formula One needs. Verstappen ran away with last season’s title, winning 15 of the 22 races, to secure his second championship with four rounds to spare. In contrast, Hamilton, in his under-performing Mercedes, endured the worst year of his career as he failed to win a race and finished 214 points adrift. But when addressing the prospect of renewing his rivalry with Hamilton at Red Bull’s season launch in New York, Verstappen, 25, said: “In the interest of the sport you always want the teams to be super-close. “I do think it was close last year, but as a team we executed a lot of things better than the others and that was why the points gap was so big. I never felt, apart from two or three races, that we absolutely dominated. But for the general interest of Formula One, everyone wants a title battle with multiple teams involved.” What are the driver line-ups for 2023? RED BULL Max Verstappen Sergio Perez FERRARI Charles Leclerc Carlos Sainz MERCEDES Lewis Hamilton George Russell ALPINE Esteban Ocon Pierre Gasly McLAREN Lando Norris Oscar Piastri ALFA ROMEO Valtteri Bottas Zhou Guanyu ASTON MARTIN Fernando Alonso Lance Stroll HAAS Kevin Magnussen Nico Hulkenberg ALPHATAURI Yuki Tsunoda Nyck de Vries WILLIAMS Alex Albon Logan Sargeant *italics represents new addition to the grid/change of team Read More F1 makes South African Grand Prix call for 2024 calendar George Russell sends stark warning to F1 bosses: ‘There will be crashes’ Eddie Jordan makes bold Max Verstappen prediction: ‘He will be the greatest’ Poignant Netflix film captures the many facets of legendary Schumacher What happened to Michael Schumacher and what’s latest health update? Schumacher’s F1 career highlights as Netflix documentary is released

Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

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If you’re sick of all things Barbie, look away now. Greta Gerwig’s long-awaited movie hits British cinemas today, after a week of press screenings in which the vast majority of the audience was dressed head to toe in pink. If you are similarly inclined and planning a Barbie-themed celebration ahead of watching the film, we’ve crafted a delightful selection of cocktails inspired by her most iconic outfits. Don’t worry – there are other colours in there, too. From her original black and white ensemble to her bright birthday get-up, there’s something for every style. And for those off the booze, we’ve got you covered with some equally enchating mocktails. Pink and Fabulous Barbie Makes: 1 cocktail Step back into the ’80s when Barbie dazzled the world with her Pink and Fabulous outfit. This cocktail is an ode to that era, combining fruity flavours and a burst of pink goodness. Ingredients: 2 oz raspberry vodka 1 oz peach schnapps 2 oz cranberry juice 1 oz lime juice 1 oz simple syrup Pink cotton candy (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add raspberry vodka, peach schnapps, cranberry juice, lime juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a chilled martini glass. 5. Garnish with a tuft of pink cotton candy for a touch of whimsy. 6. Serve and enjoy the fabulousness! Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz pink lemonade 2 oz cranberry juice 1 oz lime juice 1 oz simple syrup Pink cotton candy (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add pink lemonade, cranberry juice, lime juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a chilled mocktail glass. 5. Garnish with a tuft of pink cotton candy. 6. Sip and indulge in the pink fantasy! Note: Pink cotton candy can be found at specialty stores or online. Original Barbie Makes: 1 cocktail Pay homage to the timeless beauty and elegance of the Original Barbie with this classic cocktail. Embrace simplicity and sophistication just like Barbie did when she first graced the world. Ingredients: 1.5 oz gin 0.5 oz elderflower liqueur 0.5 oz fresh lemon juice 0.5 oz simple syrup Club soda Lemon twist (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add gin, elderflower liqueur, lemon juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a highball glass filled with ice. 5. Top up with club soda. 6. Garnish with a lemon twist for a touch of elegance. Non-alcoholic option: Ingredients: 2 oz elderflower soda 1 oz fresh lemon juice 0.5 oz simple syrup Club soda Lemon twist (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add elderflower soda, lemon juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a highball glass filled with ice. 5. Top up with club soda. 6. Garnish with a lemon twist. Happy Birthday Barbie Makes: 1 cocktail Let’s raise our glasses to Barbie’s special day with a celebratory cocktail. Inspired by her birthday outfit, this colourful and sweet drink will add a burst of joy to your Barbie movie premiere celebration. Ingredients: 1.5 oz coconut rum 1 oz blue curaçao liqueur 2 oz pineapple juice 1 oz cream of coconut Edible glitter or sprinkles (for rim) Colorful paper straw (for garnish) Method: 1. Rim a chilled cocktail glass with edible glitter or sprinkles for a festive touch. 2. Fill a shaker with ice cubes. 3. Add coconut rum, blue curaçao liqueur, pineapple juice, and cream of coconut. 4. Shake well until chilled and frothy. 5. Strain into the prepared cocktail glass filled with ice. 6. Garnish with a colorful paper straw for a playful vibe. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz blue raspberry lemonade 2 oz pineapple juice 1 oz cream of coconut Edible glitter or sprinkles (for rim) Colorful paper straw (for garnish) Method: 1. Rim a chilled mocktail glass with edible glitter or sprinkles. 2. Fill a shaker with ice cubes. 3. Add blue raspberry lemonade, pineapple juice, and cream of coconut. 4. Shake well until chilled and frothy. 5. Strain into the prepared mocktail glass filled with ice. 6. Garnish with a colorful paper straw. Day to Night Barbie Makes: 1 cocktail Channel the versatility and glamor of Day to Night Barbie with this sophisticated cocktail. Just like Barbie transitions from daytime elegance to nighttime allure, this drink evolves with a mesmerising colour change. Ingredients: 2 oz vodka 1 oz butterfly pea flower tea (steeped and cooled) 0.5 oz lavender syrup 0.5 oz fresh lemon juice Lemon twist or edible flower (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add vodka, butterfly pea flower tea, lavender syrup, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled coupe or martini glass. 5. Garnish with a lemon twist or edible flower for an extra touch of elegance. 6. Watch the mesmerizing color change as you enjoy your drink. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz butterfly pea flower tea (steeped and cooled) 0.5 oz lavender syrup 0.5 oz fresh lemon juice Lemon twist or edible flower (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add butterfly pea flower tea, lavender syrup, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled coupe or martini glass. 5. Garnish with a lemon twist or edible flower. Sparkling Pink Barbie Makes: 1 cocktail Raise the glam quotient with this effervescent and shimmering cocktail inspired by Sparkling Pink Barbie. Embrace the sparkle and sophistication of Barbie’s dazzling personality as you sip on this delightful drink. Ingredients: 2 oz pink gin 1 oz elderflower liqueur 0.5 oz fresh lime juice 2-3 dashes of edible pink glitter or shimmer dust Sparkling rosé wine Edible flower or fresh raspberry (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add pink gin, elderflower liqueur, and fresh lime juice. 3. Shake well until chilled. 4. Strain into a chilled champagne flute. 5. Add 2-3 dashes of edible pink glitter or shimmer dust to create a sparkling effect. 6. Top up with sparkling rosé wine. 7. Garnish with an edible flower or fresh raspberry for a touch of elegance. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz pink lemonade 1 oz elderflower soda 0.5 oz fresh lime juice 2-3 dashes of edible pink glitter or shimmer dust Sparkling water or club soda Edible flower or fresh raspberry (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add pink lemonade, elderflower soda, and fresh lime juice. 3. Shake well until chilled. 4. Strain into a chilled champagne flute. 5. Add 2-3 dashes of edible pink glitter or shimmer dust. 6. Top up with sparkling water or club soda. 7. Garnish with an edible flower or fresh raspberry. Earring Magic Barbie Makes: 1 cocktail Indulge in the enchanting allure of Earring Magic Barbie with this mysterious and delightful cocktail. Let the magical combination of flavours transport you to a realm of wonder and elegance. Ingredients: 1.5 oz black vodka 0.5 oz blue curaçao liqueur 1 oz blackberry liqueur 1 oz fresh lemon juice Blackberries or edible flowers (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add black vodka, blue curaçao liqueur, blackberry liqueur, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled rocks glass filled with ice. 5. Garnish with blackberries or edible flowers for an elegant touch. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz blackberry lemonade 1 oz blueberry syrup 1 oz fresh lemon juice Blackberries or edible flowers (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add blackberry lemonade, blueberry syrup, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled rocks glass filled with ice. 5. Garnish with blackberries or edible flowers. Totally Hair Barbie Makes: 1 cocktail Get ready to shake and stir with the vibrant and colourful Totally Hair Barbie cocktail. Inspired by Barbie’s bold and exuberant fashion, this drink is a burst of tropical flavors that will transport you to a sun-soaked paradise. Ingredients: 1.5 oz white rum 1 oz coconut rum 1 oz mango juice 1 oz orange juice 0.5 oz fresh lime juice 0.5 oz grenadine syrup Pineapple slice or cherry (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add white rum, coconut rum, mango juice, orange juice, fresh lime juice, and grenadine syrup. 3. Shake well until chilled. 4. Strain into a chilled hurricane glass filled with ice. 5. Garnish with a pineapple slice or cherry for a tropical touch. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz mango juice 2 oz orange juice 0.5 oz fresh lime juice 0.5 oz grenadine syrup Pineapple slice or cherry (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add mango juice, orange juice, fresh lime juice, and grenadine syrup. 3. Shake well until chilled. 4. Strain into a chilled hurricane glass filled with ice. 5. Garnish with a pineapple slice or cherry. Solo in the Spotlight Barbie Makes: 1 cocktail Raise a toast to Solo in the Spotlight Barbie with this show-stopping cocktail. Just like Barbie’s unforgettable performance, this drink is bold, dynamic, and sure to steal the spotlight at your Barbie movie premiere celebration. Ingredients: 1.5 oz bourbon 0.5 oz amaretto liqueur 0.5 oz simple syrup 2-3 dashes of aromatic bitters Lemon twist (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add bourbon, amaretto liqueur, simple syrup, and aromatic bitters. 3. Stir well until chilled and properly mixed. 4. Strain into a chilled Old Fashioned glass filled with ice. 5. Garnish with a lemon twist for a touch of sophistication. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz black tea (chilled) 1 oz almond milk 0.5 oz simple syrup 2-3 dashes of aromatic bitters Lemon twist (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add black tea, almond milk, simple syrup, and aromatic bitters. 3. Stir well until properly mixed. 4. Strain into a chilled Old Fashioned glass filled with ice. 5. Garnish with a lemon twist. Enchanted Evening Barbie Makes: 1 cocktail Embark on a romantic and enchanting journey with this sophisticated cocktail inspired by Enchanted Evening Barbie. This drink is the epitome of elegance, making it the perfect choice to celebrate the premiere of Barbie’s movie in the UK. Ingredients: 2 oz gin 1 oz violet liqueur 0.5 oz dry vermouth Edible flower or violet petal (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add gin, violet liqueur, and dry vermouth. 3. Stir well until properly chilled and mixed. 4. Strain into a chilled cocktail glass. 5. Garnish with an edible flower or violet petal for a touch of romance. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz grape juice 1 oz violet syrup or lavender syrup 0.5 oz lemon juice Edible flower or violet petal (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add grape juice, violet syrup or lavender syrup, and lemon juice. 3. Stir well until properly mixed. 4. Strain into a chilled cocktail glass. 5. Garnish with an edible flower or violet petal. Read More The National Portrait Gallery’s new restaurant is fabulous upgrade The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith It’s easier to make baklava at home than you might think Make this Middle Eastern lamb shoulder for your next Sunday roast

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